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So Good no 23

SG23

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Manual finishes become the new catalyst of modern pastry

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Gabriele Riva surprises us from Tokyo with her sustainable and local pastry, with delicate manual finishes. Because manual is the new catalyst, this is demonstrated by other great contributors of this issue such as David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca. A pastry that rediscovers the pleasure of sinking teeth into its freshly baked products, is the case of Francisco Migoya and Luciano Gatrcía, but also of Russ Thayer, of Ross Sneddon or Jean-Christophe Jeanson. A trip with 23 stops around the world which is excited by the awakening "pâtissier" in India, does not cease to reinvest in new dishes from the Netherlands and connects creativity and technical mastery in Las Vegas, Treviso, Kiev, and many more places.

So good #23, the teaser from grupo vilbo on Vimeo.

CONTENTS

  • Gabriele Riva, LESS but better - Love. Earth. Simply. Sustainable.
  • David Briand, From chance to the summit
  • Paul Kennedy, Deal in the happiness industry
  • Hans Ovando, The spirit of the bee
  • Melissa Coppel, Playing by your own rules
  • Luciano García, New horizons of beauty
  • Francisco Migoya, The train of knowledge 
  • Yusuke Aoki, North to south, west to east... globe-trotting pâtissier
  • Bobby Schaffer, Going with the grain
  • Gregory Doyen, As elegant as a swan
  • Russ Thayer, The freshness of berries
  • Vinesh Johny, India jumps on stage
  • Jean-Christophe Jeanson, Transmit and learn from excellence
  • Marco d’Andrea, The perfect mix
  • Michal Wisniewski, Advancing through taste
  • Ross Sneddon, Elegant pâtisserie for the Grand Old Lady
  • Elena Pérez, Tell me about it on the plate
  • Will Aghajanian, Cooking in the bubble
  • Tidbits
  • Leonardo di Carlo, Comfort or revolution
  • Olivier Fernández, Cocoa beyond chocolate
  • Dinara Kasko, Real art for multi-tier cakes
  • Radix, by Paco Torreblanca, The pastry which doesn’t need to be in fashion
  • Steinbeisser Experimental Gastronomy, Redefining the gastronomic experience
  • ISSN 2013-2034
  • Size 23 x 29,7 cm
  • Language English
  • Author/s Check out the summary
  • Semi Hardcover 304 pages
  • Published in 2020
  • Weight 1,9 kg
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5 /5

Based on 19 customer reviews

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Gabriella M. published the 14/06/2021 following an order made on 23/05/2021

5/5

Amazing publication, some recipes look more difficult than they are. Great entry into the world of entremets.

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Liisi T. published the 04/05/2021 following an order made on 19/04/2021

5/5

good ideas

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G.a. D. published the 21/02/2021 following an order made on 21/02/2021

5/5

great book

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Gregor M. published the 08/02/2021 following an order made on 08/02/2021

5/5

inspiration

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David M. published the 17/12/2020 following an order made on 17/12/2020

5/5

top!

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Azad R. published the 20/09/2020 following an order made on 20/09/2020

5/5

Best of the best.

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Petros S. published the 29/06/2020 following an order made on 29/06/2020

5/5

Your service was impeccable. We received the magazine very soon. Thank you

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Gale B. published the 22/05/2020 following an order made on 22/05/2020

5/5

I love the So Good books

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Fabio D. published the 07/05/2020 following an order made on 07/05/2020

4/5

Perfect to know pastry chef from all over the world

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Nadia M. published the 05/05/2020 following an order made on 05/05/2020

5/5

Excellent book

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